Let me start by stating that I don’t follow a low carb diet, I just like to skip the noodles sometimes. I do this to increase my vegetable intake and make a meal ‘lighter’. Then I usually have a nice piece of bruschetta or garlic bread. I don’t promote LCHF diets and I do eat gluten. This recipe just happens to be free of gluten and doesn’t have carbs from pasta in it.
Take some zucchinis and thinly slice them (about 1/2 cm thick, that’s just less than 1/4 of an inch for you Americans)
Insert David Bowie lyrics here.
Lightly drizzle your 2 zucchinis worth of slices with olive oil and roast them for about 10 minutes in an oven heated to 425 degrees Fahrenheit (That’s 220 degrees Celsius for you South Africans. For some idiotic reason, most Canadians still have imperial ovens. We implemented the metric system in 1971).
Ok so your zucchini is roasting for 10 minutes.
Take 2 italian seasoned sausages out of the casing and mix it with 1 package (400 grams or so) of ground beef or bison and cook it in a frying pan. Once it is fully cooked pour off any excess fat in the pan and add 1 teaspoon of italian seasoning to your meat mixture stirring well. Set aside and let cool.
Layer your zucchini slices, 1 deep, into your casserole pan.
Cover with your cooked and seasoned meat mixture.
Cover meat mixture with ricotta or cottage cheese. And then spinach.
Spinach tip- buy frozen chopped spinach. Microwave it for a minute or two until it’s soft but still bright green.
Next add a layer of tomato sauce. Use store bought or boil one large can of diced unsalted tomatoes. Once boiling add 2 tsp sugar, 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp pepper and boil down for 10 minutes until thick.
Repeat the same steps again to fill the dish to the top.
Cover with fresh (optional) mozzarella and parmesan cheese and sprinkle with pepper.
Place your completed lasagna on a cookie sheet with wax paper and bake at 425 until the cheese is melted and golden (approx 35 minutes).
If you don’t use the cookie sheet you risk the lasagna water boiling over the casserole and onto the bottom of your oven.
Try serving with a homemade bruschetta or garlic bread!
PROTIP- To add more depth and flavour to the homemade pasta sauce try pureeing other vegetables, cooked or raw, from the fridge and add to the sauce. I’ve used roasted carrots, raw spinach, raw zucchini and onions in my sauces.